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Classic
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page 97
PREPARATION.--Pare the mutton leg and let it roast as indicated for the roast
beef, No. 193, and serve with potatoes fried in butter or a salad.
NOTE.--In France we insert 2 or 3 garlic cloves in the meat in the portion near
the handle.
283. GIGOT DE MOUTON A LA BRETONNE.
LEG OF MUTTON A LA BRETONNE. (Entree.)
PROPORTIONS AND PREPARATION.--As for the above, No. 282, and serve with kidney
beans a la Bretonne, No. 330.
284. GIGOT DE MOUTON BOUILLI A L'ANGLAISE.
BOILED LEG OF MUTTON. (Entree.)
PROPORTIONS.--For five persons:
Leg of mutton...........7 to 8 lbs.
Time.--1 3/4 to 2 hours.
PREPARATION.--1st. The leg being prepared as above, No. 282, tie it in a napkin
in a kettle with salted boiling water* and let it boil without interruption 15
minutes for each pound of meat. Serve with boiled potatoes apart.
285. GIGOT DE MOUTON BOUILLI SAUCE AUX CAPRES.
BOILED LEG OF MUTTON WITH CAPER SAUCE. (Entree.)
PROPORTIONS AND PREPARATION.--As for the above, No. 284, and serve with a caper
sauce, No. 152.
286. GIGOT D'AGNEAU SAUCE MENTHE.
LEG OF LAMB, MINT SAUCE. (Roast.)
PROPORTIONS.--For five persons:
Leg of lamb............5 to 6 lbs.
Time.--1 1/4 to 1 1/2 hours.
PREPARATION.--Roast the leg as indicated No. 282 and serve with a mint sauce
apart, No. 323.
*There should be enough water so that the immersion of the leg will not stop the
ebullition. If the ebullition is stopped the leg will not retain its juice.
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